I’m Ros, the founder of Borough Broth. I started the business back in 2015 from my kitchen flat in London with a simple goal: to make proper, organic food more accessible.

At the time, I’d discovered the benefits of bone broth for my own health, but I couldn’t find anything on the market that was both high-quality and made with organic ingredients. Everything felt overly processed or just not very good.

The real lightbulb moment came when a butcher told me that tonnes of bones were going to waste every year. That felt completely wrong. These incredibly nutrient-rich ingredients were just being discarded. So I started making broth myself, using organic bones and traditional slow-cooking methods, and the idea for Borough Broth was born.

The product utilises organic bones going to waste. How complex was it to build a supply chain that intercepts this waste while maintaining a B-Corp-certified operation?

It has definitely been one of the more complex parts of the business, but also one of the most important.

From day one, we’ve believed in a “nose-to-tail” approach, using ingredients that would otherwise be wasted and turning them into something valuable. But doing that at scale, while maintaining organic certification and B Corp standards, means being incredibly intentional about every step in the supply chain.

We work closely with British farmers and butchers to ensure the bones are not only high quality but also responsibly sourced. Then there’s the operational side, where we handle fresh raw materials, slow-cook them for up to 24 hours, and ensure we keep everything consistent as we scale.

What advice would you have for other brands in their early stages of development, looking at the success that Borough Broth has achieved?

Firstly, it’s helpful to start with a product that genuinely solves a problem. 

Secondly, don’t be afraid to start small. I began with three slow-cookers in my kitchen and worked up from there. You don’t need everything figured out; you just need to start.

And finally, ask questions. A lot of them. I didn’t come from a food background, so I had to learn everything from scratch, and that curiosity has been a huge advantage.

You’ve expanded from classic chicken and beef broths to Tonkotsu Ramen and frozen bone broth cubes. Which flavour profiles or formats are you going to develop next?

Innovation for us always starts with how people actually use the product in their kitchens.

Looking ahead, we’re really excited about expanding into adjacent categories to our bone broths. But whatever we develop, it has to stay true to our core: organic ingredients, slow cooking, and genuinely useful products that make real food easier.